Battenberg Cake is a chequered pattern alternately colored pink and yellow sponge cake originating in England, held together with apricot jam and covered with marzipan. Battenberg cake is a true classic for afternoon tea. Variations of this cake appeared ever since. It easier to make than it looks and well worth the effort. Watch and learn how Ella, Home Cooking Adventure, makes her variation of the Battenberg cake with chocolate and almond.
Chocolate Almond Battenberg Cake
Makes about 8 servings
You’ll need: One 8 inch Square Cake Pan or Battenberg cake pan
3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 teaspoon (5g) baking powder
1/4 teaspoon (1g) salt
2 Tablespoons (30ml) milk
For almond batter
1 teaspoon (5g) almond extract
For chocolate batter
2 Tablespoons (16g) unsweetened cocoa powder
1 Tablespoon (15g) sugar
2 Tablespoons (30ml) milk
For brushing
3/4 cup (180g) apricot jam
Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 Tablespoons (60g) apricot jam
2 Tablespoons (16g) unsweetened cocoa powder
1 teaspoon (5g) almond extract
*** For directions please watch the video.
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